Step 1

Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.

Step 2

Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.

Step 3

Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Flavor God seasoning.

Step 4

Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through until the internal temperature reaches 165°. Set aside to cool for about 5 mintes before slicing. (Note: you can also grill the chicken at 400° for 6 minutes, then flip and grill another 5-6 minutes depending on thickness).

Step 5

Whisk all dressing ingredients together vigorously or shake them together in a dressing container like this.

Step 6

Boil pasta in salted water to al dente texture (mine took 9 minutes). Drain and rinse with cold water, then toss in a bit of the dressing to avoid sticking.

Step 7

Toss all ingredients together with dressing before serving.